RECIPE: Spiced Ginger Eggplant over Potatoes

Adapted from Food & Wine's Spice-Braised Ginger Eggplant with Mint Yogurt to involve a little less work.

Spiced Ginger Eggplant over Potatoes
45 minutes, serves 4

1 medium eggplant

10 baby potatoes

1 can diced tomatoes

1 jalepeno pepper

1 ginger

salt 

2 tablespoons olive oil

sort of optional:

cumin

2 sprigs of mint

1. Preheat oven to 400 deg F.
2. Boil baby potatoes in large pot until just tender, then remove and slice into rounds about 1/2 inch think.
3. Slice eggplant into equal-thickness rounds.
4. In skillet over medium heat, add olive oil then finely diced garlic and let brown for about 5 minutes. Then add eggplant rounds carefully, letting sizzle until lightly golden on that side. Turn and let other side evenly cook.
5. In casserole dish (I just used a nonstick pie pan.), combine diced tomatoes, diced onions and unseeded jalepeno, 1/4 cup of water, and cumin, salt, chopped mint leaves, and salt to taste.
6. Layer sliced potatoes and eggplant in sauce, using a spoon to pour some of the sauce on top as well.
7. Cover tightly with aluminum foil and let bake in oven for 20-30 minutes.